Franco Zinzi

Restaurants Kinds and Characteristics

Broadly speaking, restaurants can be segmented into a number of categories: 1- Chain or independent (indy) and franchise restaurants. McDonald's, Union Square Cafe, or KFC 2- Quick service (QSR), sandwich. Burger, chicken, and so on; convenience stor... Read >

The Outback Steakhouses

One of the most successful concepts of all time is Outback Steakhouse. Who would have guessed that Outback founders Chris Sullivan and Robert Basham and Senior Vice President Tim Gannon's philosophy of ''No rules, just right'' would become so successful? ... Read >

The Fine-Dining Restaurants

Fine dining refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely. Turnover per table may be less than one an evening. Many of the customers are there for a special occasion, such as a... Read >

Steakhouses

Entry into the steakhouse category of restaurants is appealing to people who may wish to be part of a business that is simplified by a limited menu and that caters to a well-identified market: steak eaters. A number of steakhouse franchisers are looking f... Read >

The Italian Restaurants

Of the hundreds of types of ethnic restaurants in the United States, Italian restaurants, including pizza chains, boast the largest number. They also offer an array of opportunities for would-be franchisees and entrepreneurs and the possibility of coming ... Read >

How to Select a Refridgerator

Not knowing how a refrigerator works, how do you pick the ones that will work best for your operation? Manufacturers all have printed specifications, and your dealer or equipment consultant will have recommendations. Some of the criteria you'll choose fro... Read >

The Refrigerator's Air Circulation & Humidity

The refrigerator relies on forced air to transfer heat. Fans inside the appliance move air around. The faster the air flows, the more quickly the heat is removed. For this reason, you don't want to do anything to block the airflow. There are three basic t... Read >

The Chemistry of Refrigeration

The environmental pressures of global warming have put increased emphasis on the need for alternative types of chemical refrigerants. The trend began in 1996, when the U.S. Environmental Protection Agency's (EPA) Clean Air Act banned the manufacture of th... Read >

The Refrigerated Storage

Most people assume that a refrigerator or freezer is designed to make food cold and keep it cold. However, this is a common misconception. In fact, the basic principle of refrigeration is the transfer of heat out of an enclosed space. Therefore, cold is t... Read >

The Display Kitchen

A display kitchen is where much of the food preparation is done in full view of customers. Being able to watch a busy kitchen staff at work is interesting to most of us. It whets the appetite and gives guests the feeling that they are being catered to, wi... Read >

Refrigeration Maintenance and Walk-In Coolers

Most refrigerators and walk-ins seem virtually indestructible and problem free, but you'll get longer life out of yours by following these safety and maintenance tips. Clean the door gaskets and hinges regularly. The door gaskets, made of rubber, can rot ... Read >

The Reach-Ins and Roll-Ins

Most kitchens have too much or too little refrigerated space at the proper locations to meet their needs. In other words, the physical capacity may be adequate, but either it's not the correct type of refrigerator space or it's not flexible enough to be u... Read >

The Specialty Refrigeration Units

Carbonated beverages and ice cream products often require their own storage in a busy restaurant. Because both must be refrigerated, we include them in this chapter. Carbonated beverages are created on-site at most restaurants by mixing together syrup and... Read >

A Kitchen As a "Healthy Heart"

The kitchen is the heart of any foodservice business. Like a human heart, its job is to pump and circulate life-giving blood throughout the rest of the operation. Therefore, kitchen placement will affect the quality of the food, the number of guests who c... Read >

The Kitchen Learning Objectives

Owners and managers of restaurants are constantly bombarded with new ideas, concepts, and plans for using their kitchen space wisely by reducing operating costs or increasing productivity. Appliances, gadgets, and space savers of all sorts may be tempting... Read >